Chocolate Hazelnut Spread
Ingredients
The base
-
1½
cups
hazelnuts
-
1½
cups
full-fat coconut milk
-
½
cup
coconut sugar
-
¼
teaspoon
sea salt
-
3
bars (3-ounce)
70% (or higher) dairy-free dark chocolate
Optional
-
1
cup
coconut milk (to make it spreadable)
Instructions
- Preheat the oven to 350°F and toast the hazelnuts on a baking sheet for about 20 minutes until the skins begin to flake off.
- In a saucepan, heat the coconut milk, coconut sugar, and salt until the sugar melts, then remove from heat.
- Melt the chocolate bars over a double boiler and set aside.
- Once the hazelnuts are toasted, let them cool slightly and rub off as much of the skins as possible with a kitchen towel.
- In a food processor, purée the hazelnuts until very fine.
- Add the melted chocolate to the food processor and purée until smooth, about 2 minutes.
- Pour in the milk mixture and purée until smooth.
- Store the spread in mason jars in the refrigerator for up to 2 weeks or freeze.
Nutrition Facts (estimated)
Servings
approximately 12
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
50mg
Cholesterol
0mg
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